Crockpot Buffalo Chicken Macaroni And Cheese Recipe
Crockpot buffalo chicken macaroni and cheese combines spicy Buffalo sauce, creamy ranch dressing, melted cheeses and shredded chicken for a delicious and easy to make dinner.
Ingredients
- 1-1.5 Pounds Chicken Breast
- 1 Oz Ranch Seasoning
- 1 Cup Frank's Red Hot Wing Sauce
- 1 Cup Ranch Dressing
- 8 Oz Cream Cheese, cubed and softened
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
- 1 Pound Medium Size Pasta Shells (plus one ladle of the pasta water)
- Salt and Pepper to taste
- 1 Tbs Garlic Powder
- 2 Tbs Parsley, for garnish (optional)
Instructions
- Lightly spray the crockpot with cooking spray and place the chicken breast inside. Season them with salt, pepper, garlic powder and ranch seasoning.
- Pour in the wing sauce and ranch dressing. Place the lid on and set the crockpot to 2-3 hours on high.
- Using two forks, remove the chicken and shred it or carefully keep the chicken in the crockpot and shred it in there.
- Add the cream cheese, cheddar and Monterey Jack cheese. Give it a little stir and place the lid back onto the crockpot for another 30 minutes.
- In the meantime, cook the pasta and stir one ladle of pasta water into the crockpot once the 30 minutes is up.
- Stir in the cooked pasta until it is evenly coated in the sauce. Garnish with parsley (optional), serve warm and enjoy!